French Cruller Donut Recipe
User Reviews
4.9
French Cruller Donut Recipe
Description
This recipe for French Cruller Donuts uses a choux pastry base created by boiling butter with water, then incorporating flour and salt to form a thick dough. Eggs are beaten in individually to achieve a smooth batter. The dough is piped through a large fluted tip into rings, which are then frozen briefly to hold their shape during frying. The donuts are fried in oil heated between 325-350°F, becoming lightly golden and puffed with a hollow center.
Once fried and drained, the crullers are immediately dipped into a carefully prepared glaze combining powdered sugar, milk, vanilla, and optional lemon extract. As the glaze sets over about 40 minutes, it forms a thin sweet coating that complements the slightly crisp exterior and the light, airy interior of the donuts.
These donuts are best served warm soon after glazing to enjoy the soft texture and fresh glaze. The freezing step helps maintain the donut shape during frying, so it's helpful not to skip it for consistent results.
Ingredients
- 1/2 cup butter
- 1 cup water
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4 egg
- vegetable oil for frying
for the glaze-
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon lemon extract optional
Instructions
- Bring butter and water to boil in a small pot. Once mixture comes to boil, stir in flour and salt until combined. Remove from heat and cool 3 minutes.
- Crack eggs into a small bowl. Mix eggs into warm mixture one by one until completely batter is completely smooth.
- Transfer to piping bag with large fluted tip and pipe into circles on parchment paper lined baking sheets. Place into freezer for 30 minutes.
- Pour vegetable oil into large pot with high sides so there's at least 3 inches of grease. Heat oil to be between 325-350 degrees. While oil is heating, stir all ingredients together for glaze until smooth and runny...but not too runny!
- Drop frozen crullers one by one into hot oil and fry about 1 minute per side or until lightly golden. Remove to paper towel to drain and then immediately coat in glaze. Place onto cooling rack to let excess glaze drip off. After 40 minutes or so, the glaze should harden onto the crullers. Best served warm, immediately out of the glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24small
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 93mg | 4% |
| Potassium | 17mg | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 160IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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